• 3/4/2011
    Prepare basic crepe recipe as directed. Combine cottage cheese, cream cheese, sugar, vanilla and 1/4 cup of butter, mix well. Spoon 1 rounded Tablespoon of filling onto browned side of each crepe. Fold sides of crepe over filling and then roll up. For each batch heat 2 Tablespoons of butter in skillet until just bubbly. Place blintzes in skillet and cook over medium heat, turning once until golden brown. Place blintzes on serving platter. Heat pie filling in a sauce pan or in the microwave until warm, do not boil. Pour filling over blintzes and serve. Makes approx. 36 blintzes

    Ingredients

    1 Package Canterbury Naturals Crepe Mix
    2 cups small curd cottage cheese
    1 cup (8oz.) cream cheese (softened)
    1/3 cup sugar
    1 teaspoon vanilla
    3/4 cup butter (softened)
    1- 21oz. can blueberry pie filling


    Directions

    Prepare basic crepe recipe as directed. Combine crepe mix, cottage cheese, cream cheese, sugar, vanilla and 1/4 cup of butter, mix well. Spoon 1 rounded Tablespoon of filling onto browned side of each crepe. Fold sides of crepe over filling and then roll up. For each batch heat 2 Tablespoons of butter in skillet until just bubbly. Place blintzes in skillet and cook over medium heat, turning once until golden brown. Place blintzes on serving platter. Heat pie filling in a sauce pan or in the microwave until warm, do not boil. Pour filling over blintzes and serve. Makes approx. 36 blintzes
  • 3/4/2011
    Preheat oven to 350° F. In large mixing bowl combine Lemon Cake Mix, butter, eggs, water and zest of lemon if desired. Mix with electric mixer until well blended. Pour batter into a greased 9'x 9' pan or glass baking dish. In small bowl combine oats, brown sugar, flour and cinnamon, blend with a mixing spoon. Sprinkle this mixture on top of cake batter. Bake for 30-40 minutes. Cool for about 10 minutes and then serve warm right out of the pan.

    Ingredients

    1 pkg. Canterbury Naturals Sunshine Lemon Cake Mix
    ½ cup (1 stick) butter, softened
    3 eggs
    ½ cup water
    Zest of ½ lemon (optional)
    1/3 cup quick oats
    1/3 cup brown sugar
    1/3 cup flour
    ½ teaspoon cinnamon

    Directions

    Preheat oven to 350º. In large mixing bowl combine Lemon Cake Mix, butter, eggs, water and zest of lemon if desired. Mix with electric mixer until well blended. Pour batter into a greased 9'x 9' pan or glass baking dish. In small bowl combine oats, brown sugar, flour and cinnamon, blend with a mixing spoon. Sprinkle this mixture on top of cake batter. Bake for 30-40 minutes. Cool for about 10 minutes and then serve warm right out of the pan.
  • 3/4/2011
    Preheat oven to 425° F. Combine all ingredients in bowl and stir with a whisk until eggs are well blended. Do not over mix. Divide batter evenly between 12 greased muffin cups. Bake 15 minutes. Reduce oven to 375° F and bake and additional 10 minutes. Do not open oven during baking. Remove from oven and pierce the top of each popover with the tip of a knife to let steam escape. Serve warm or completely cooled. If desired, fill cavity with pudding, fruit or your favorite jam or jelly and then top with whipping cream. Fantastic for Breakfast or Dessert!

    Ingredients

    1 ½ cups Canterbury Naturals Crepe Mix
    3 large eggs
    1 cup cold water






    Directions

    Preheat oven to 425° F. Combine all ingredients in bowl and stir with a whisk until eggs are well blended. Do not over mix. Divide batter evenly between 12 greased muffin cups. Bake 15 minutes. Reduce oven to 375° F and bake and additional 10 minutes. Do not open oven during baking. Remove from oven and pierce the top of each popover with the tip of a knife to let steam escape. Serve warm or completely cooled. If desired, fill cavity with pudding, fruit or your favorite jam or jelly and then top with whipping cream. Fantastic for Breakfast or Dessert!
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